Terry’s Chocolate Orange cream pie

Method

1. Separate the biscuit rounds for each Oreo and scrape out and discard the cream filling. Whizz the biscuits in a food processor to make crumbs, then add the butter and a pinch of salt to make a sandy mixture. Press the crumbs into the base and up the sides of the tart tin, then chill for 2 hours.
2. Soak the gelatine leaves in cold water for 5 minutes. Put the custard, cream, chopped chocolate oranges and a pinch of salt in a pan over a low heat, stirring until the chocolate has melted and the mixture is smooth. Squeeze the water out of the gelatine and add to the custard pan off the heat, stirring to dissolve. Pour the custard filling into the chilled tart shell, cover and chill for at least 6 hours or overnight (see Make Ahead).
3. When ready to serve, whip the 500ml cream with the icing sugar to soft, billowy peaks. Grate or chop the remaining chocolate orange into shards. Spoon the cream on top of the tart, sprinkle over the chocolate shards and serve.
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